These convenient freeze-dried soup jars make individual servings that are ready in minutes. Layer your favorite freeze-dried vegetables with seasonings, vacuum seal the jars for long-term storage, then simply add boiling water whenever you’re ready for a warm bowl of soup. They’re perfect for camping, busy workdays, emergency preparedness, travel, or keeping in the pantry for those days when time is short. Yield: 6 Pint Jars
Ingredients
For each pint jar:
- 1 beef bouillon cube
- Freshly ground black pepper, to taste
- Pinch of Celtic salt
- Freeze-dried potato cubes
- Freeze-dried onions
- Freeze-dried carrots
- Freeze-dried corn
- Freeze-dried broccoli
- Freeze-dried cauliflower
Instructions
- Place one beef bouillon cube in the bottom of each clean, dry pint Mason jar. Add freshly ground black pepper and a pinch of Celtic salt.
- Layer the freeze-dried vegetables into each jar beginning with the potato cubes, followed by the onions, carrots, corn, broccoli, and cauliflower. Gently tap the jar on the countertop as needed to help the ingredients settle naturally.
- Continue filling each jar, leaving 1½ to 2 inches of headspace. This extra space is important because the vegetables will expand as they rehydrate and the boiling water needs room to circulate throughout the jar.
- Wipe the rim of each jar with a dry microfiber cloth to ensure it is clean and free of debris. Use a Mason jar vacuum sealer according to the manufacturer’s instructions to remove the air and create an airtight seal using a traditional canning lid. For transport, secure each jar with a screw band after sealing.
- Label and date each jar, then store in a cool, dark, dry location until ready to use.
To Prepare
Before adding boiling water, make sure the jar is at room temperature. Pouring boiling water into a cold glass jar can cause thermal shock, increasing the risk of the jar cracking or breaking.
Once the jar has reached room temperature, remove the lid and carefully pour boiling water over the freeze-dried ingredients, leaving approximately ¼ inch of headspace. Stir well to dissolve the bouillon and distribute the seasonings throughout the vegetables. Loosely replace the lid and allow the soup to stand for 15 to 20 minutes, stirring once or twice as the vegetables rehydrate.
If you prefer a brothier soup, simply stir in a little additional boiling water after the vegetables have fully reconstituted until the soup reaches your desired consistency. Taste and adjust the seasonings if needed before eating.